In Print: Clips from Food Sections

436940475. – The Boston Globe The Greenest of Them All “Increasingly, owners are trying to reduce this environmental impact, implementing rigorous recycling and composting programs, installing energy- and water-saving devices, relying on local ingredients, and more. The Green Restaurant Association, started in 1990 with the goal of forging an ecologically sustainable restaurant industry, offers an ongoing certification program to help restaurateurs go green.”

4. – The Chicago Tribune Remaking Comfort Foods “Healthful eating and comfort food don’t have to go together like spinach and brownies. It’s just that we’ve become so accustomed to thinking good-for-you dishes can’t be warm, gooey and soul-satisfying.”

3. – The LA Times Bacon Recipes Galore “Bacon has a place at the table morning, noon and night. And venture beyond its natural pairings to the unusual yet sublime — in an apple coffeecake or as a martini garnish.”

2. – The NY Times Let 100 (O.K., 8) Bartending Philosophies Bloom “Ten years ago, cocktail seekers would have been hard-pressed to find a bar that used fresh juice in sour mix (never mind adding microplaned zest), and ordering an Aviation would have earned a cold look instead of a refreshing but potentially lethal mixture of gin, lemon juice and maraschino liqueur.  Today drinkers don’t need to search far to find bartenders who not only squeeze their own citrus, but make their own bitters, have an encyclopedic knowledge of drinks and stock spirits imported, on the sly, in a suitcase.”

1. – The Washington Post Fab Food Gifts: Mix It Up, and Make Your Friends Happy “Homemade food gifts can run the gamut from cutesy to gourmet to just plain good. I took the latter approach when creating my kitchen gifts this year, because it seems a particularly appropriate time to give useful, budget-stretching items.”

photo from The LA Times

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Filed under Beverage, Food, News, Outside DC, Restaurants

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